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Pumpkin Ravioli with Brown Butter and Toasted Pumpkin Seeds Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 140 reviews
  • Author: Lisa
  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr 55 mins
  • Yield: 4 - 6 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

This homemade Pumpkin Ravioli recipe features tender, thin pasta sheets filled with a rich and flavorful pumpkin mixture, complemented by a nutty browned butter sauce with toasted pumpkin seeds and garlic. Perfect for fall or special occasions, these ravioli boast a delicate balance of savory, sweet, and aromatic notes that elevate simple ingredients into an elegant dish.

Ingredients

Scale

For the Pasta

  • 2 cups all-purpose flour, plus more for surface
  • 1/2 tsp kosher salt
  • 4 large eggs

For the Filling

  • 1 (15-oz) can of pumpkin
  • 1/4 cup freshly grated Parmesan cheese
  • 1 egg yolk, lightly beaten
  • 1 Tbsp packed light brown sugar
  • Pinch of nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For Serving and Sauce

  • 1/2 cup (1 stick) unsalted butter
  • 2 Tbsp raw shelled pumpkin seeds
  • 2 cloves garlic, minced
  • 1 Tbsp freshly chopped thyme
  • Freshly grated Parmesan cheese, for garnish

Instructions

  1. Make the Pasta Dough: In a medium bowl, whisk together the flour and kosher salt. Pour the mixture onto a clean surface and create a well in the center. Crack the eggs into the well and slowly whisk the flour into the eggs with a fork until a shaggy dough forms. Knead the dough by hand until smooth and no longer sticky, about 5 minutes, dusting with flour as needed to prevent sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
  2. Prepare the Pumpkin Filling: Drain the canned pumpkin by placing it in a fine mesh strainer set inside a large bowl. Cover the pumpkin with plastic wrap and place a small bowl on top to lightly press. Let drain for 15 minutes to remove excess moisture. Transfer the drained pumpkin to a medium bowl and mix in Parmesan, egg yolk, brown sugar, and nutmeg. Season with kosher salt and freshly ground black pepper to taste. Stir until well combined.
  3. Roll Out the Pasta Dough: Cut the dough into quarters and wrap all but one quarter in plastic wrap, returning them to the refrigerator. On a lightly floured surface, roll out the uncovered dough into a long rectangle about 1/4 inch thick. Using a pasta maker at its widest setting, pass the dough through twice. Fold the short ends to meet in the center, then fold in half to create quarters. Roll out again to 1/4 inch thick and pass through the pasta maker two more times.
  4. Thin the Pasta Sheets: Decrease the pasta maker setting by one and repeat the rolling and folding process 2-3 times before moving to the next thinner setting. Continue this process until the dough reaches the thinnest setting. If the pasta sheet becomes too long to handle, cut it in half. Repeat the process with the refrigerated dough quarters. Keep all rolled sheets covered with a clean kitchen towel to prevent drying.
  5. Assemble the Ravioli: Lay one pasta sheet on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch along the sheet. Lightly wet the dough between each filling mound with water using your finger. Carefully place a second pasta sheet over the filling and gently press between mounds to seal, expelling any air. Cut between the pockets using a biscuit cutter or knife to form individual ravioli. Optionally, use fork tines to crimp and seal edges. Repeat with remaining dough and filling. Refrigerate ravioli until ready to cook.
  6. Prepare the Brown Butter Sauce: Melt butter in a medium skillet over medium heat. Add pumpkin seeds and cook, swirling the pan occasionally, until seeds are toasted and the butter turns golden brown with a nutty aroma, about 6 to 8 minutes. Add minced garlic and chopped thyme, cooking until fragrant, about 1 minute. Remove skillet from heat.
  7. Cook the Ravioli: Bring a large pot of salted water to a rapid boil. In batches, add ravioli and cook until tender and they float to the surface, approximately 1 ½ minutes. Use a slotted spoon or spider to carefully remove ravioli from the water and transfer directly into the brown butter sauce. Gently toss to coat evenly.
  8. Serve: Plate the ravioli and garnish with freshly grated Parmesan cheese. Serve immediately while warm, enjoying the blend of tender pasta, savory pumpkin filling, and nutty sauce.

Notes

  • Allowing the dough to rest in the refrigerator for at least 1 hour helps relax the gluten, making it easier to roll out thinly.
  • Draining the pumpkin filling is crucial to prevent soggy pasta and ensure the ravioli seal properly.
  • If you don’t have a pasta machine, roll the dough out as thin as possible with a rolling pin, but take care to keep the sheets even.
  • Use fresh pumpkin seeds for toasting to maximize flavor and texture in the brown butter sauce.
  • Cook ravioli in small batches to avoid overcrowding, which can cause tearing.
  • Leftover uncooked ravioli can be frozen on a tray then transferred to a freezer bag for future use.

Nutrition

  • Serving Size: 1 serving (about 6-7 ravioli with sauce)
  • Calories: 420
  • Sugar: 5g
  • Sodium: 370mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 110mg

Find it online: https://yumyy.com/pumpkin-ravioli-with-brown-butter-and-toasted-pumpkin-seeds-recipe/